For the base: combine all base ingredients into a food processor and process until mixture comes together and is sticky. You may need to add a little more coconut oil if your hazelnuts are very dry.
Press mixture along the base and sides of your mini tart moulds and set aside.
For the custard: blend all ingredients in blender and blend until smooth.
Pour custard over tart bases and smooth with spatula and top with berries or any toppings you like
Enjoy straight away, no need for setting. Or keep in the fridge for later
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-vanilla-custard-tarts/